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3.7 from 9 votes

Vegan Stir Fry Noodles (Ready in Under 30 Minutes!)

These Vegan Stir Fry Noodles are incredibly easy to make, packed with flavor, and the perfect recipe for busy weeknights! It features perfectly stir-fried veggies, tasty tofu, and delicious noodles coated in a simple, flavorful homemade stir-fry sauce! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 429 kcal
Course: Main Course
Cuisine: Asian , Chinese

Ingredients

  • 8 oz (225 g) noodles such as udon, soba, or rice noodles
  • 2 tablespoon neutral cooking oil such as avocado oil
  • 1 medium yellow onion sliced
  • 1 c mushrooms sliced
  • 7 oz g extra-firm tofu patted dry and cubed
  • 2 cloves garlic minced
  • 1 red bell pepper sliced
  • 1 large carrot julienned
  • 3 c mixed vegetables of your choice I had green onion, green bell pepper and sprouts
  • 2 tablespoon sesame seeds for serving, optional
For the sauce
  • ¼ c vegetable broth
  • 3 tablespoon maple syrup
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch
  • salt, pepper to taste

Instructions

    Cup of Yum
  1. Cook the noodles according to the package instructions. Drain and set aside.
  2. Meanwhile, heat the cooking oil in a large skillet or wok and over a medium-high heat.
  3. Add minced garlic and stir fry for 1 minute. Add tofu and saute for 5 minutes stirring from time to time.
  4. Stir in mushrooms and the rest of the vegetables and continue sauteing for another 5 minutes or until the veggies are slightly softened.
  5. While vegetables are cooking, in a small jar, whisk together vegetable broth, Maple syrup, soy sauce, corn starch, and sesame oil.
  6. Pour the sauce over the softened vegetables and stir fry for 1-2 minutes or until the vegetables are coated in the sauce, and the sauce has thickened slightly.
  7. Add the cooked noodles to the wok and toss with the vegetables and sauce until everything is evenly coated.
  8. Season with salt and pepper to taste.
  9. Serve hot, and enjoy.

Notes

  • Cornstarch: We need cornstarch as a thickening agent in this recipe for the stir fry sauce. If you don't have it, you can use arrowroot starch instead. 
  • Maple syrup: Instead of maple syrup, you can also use agave syrup or brown sugar to add a subtle sweet flavor to this stir fry! 
  • Sesame seeds: Toasted sesame seeds take this delicious vegan stir fry noodles to the next level! But if you don't have that, add a little tahini to the stir fry sauce mixture instead. 
  • Veggies: I've included a bunch of different vegetables you can use in this recipe. So if you don't have any of the ones mentioned in the recipe card, mix, match, and use whichever you have at home.
  • Storage. These vegan stir fry noodles are best eaten hot and fresh, but you can easily store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat them on the stovetop or in the microwave when you're ready to have them. 
  • I don't recommend freezing these noodles as the texture of the vegetables will change substantially when they are frozen and thawed.

Nutrition Information

Calories 429kcal (21%) Carbohydrates 67g (22%) Protein 12g (24%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 7g Sodium 587mg (24%) Potassium 621mg (18%) Fiber 6g (24%) Sugar 17g (34%) Vitamin A 4251IU (85%) Vitamin C 102mg (113%) Calcium 97mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 429

% Daily Value*

Calories 429kcal 21%
Carbohydrates 67g 22%
Protein 12g 24%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 7g 35%
Sodium 587mg 24%
Potassium 621mg 13%
Fiber 6g 24%
Sugar 17g 34%
Vitamin A 4251IU 85%
Vitamin C 102mg 113%
Calcium 97mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.